Preheat oven to 350 degrees and coat 9 X 13-inch baking dish with pan spray. In a large bowl, combine the sour cream, chiles, green onions, cilantro, cumin, chicken and 1 cup of the cheese to make the filling. Season with salt and pepper.

Spread ¼ cup of the salsa on the bottom of the prepared dish and lay 6 tortilla halves to cover the bottom of the dish. Spread half the filling and ½ cup of cheese on top of the tortillas. Layer 6 more tortilla halves on top of the cheese, and then spread with ¼ cup of salsa. Spread the rest of the filling on top of that, followed by the rest of the tortillas. Top with remaining salsa and cheese. Cover with greased foil and bake until heated through, about 40 minutes. Remove foil and bake an additional 10 minutes, or until the cheese has melted. Let rest 15 minutes before cutting and serving.

Blend all the ingredients in a food processor, adding water last, just in case you need less than suggested. Squish dough together, and then roll into balls, shape with cookie-cutters or form into bars. You could also use it as a pie crust. Refrigerate until ready to enjoy.

Baked Corn Fritters (GF)

Makes: 12

2 cups sweet corn kernels (fresh or frozen)

1 cup brown rice flour

2 scallions, chopped fine

2 shallots, chopped fine

½ cup water

1 Tbsp. fresh lemon juice

1 Tbsp. fresh parsley, minced

½ tsp. sea salt

¼ tsp. baking powder

¼ tsp. smoked paprika

1 tsp. BBQ seasoning

Preheat the oven to 425 degrees. Line a baking sheet with greased parchment paper. In a large bowl, combine rice flour, spices, seasoning and water. Mix well. Add shallots, scallions and corn. Mix well. Form into patties and place on a baking sheet. Bake 30 minutes or until golden brown, turning half way.